2 lg. boneless chicken breasts
3 tbsp. soy sauce
1 tbsp. cooking or dry sherry
2 tsp. cornstarch
1 (8 oz.) pkg. linguine
1/4 c. oil
1/2 lb. sliced mushrooms
1/4 lb. Chinese pea pods
2 green onions
1 lg. red pepper, thinly sliced
1/2 c. water
1/2 tsp. instant chicken bouillon

Slice chicken into 1/8 inch thick pieces. In bowl, mix sliced chicken, soy sauce, dry sherry and cornstarch. Set aside. Prepare linguine and drain.

In 12-inch skillet over medium-high heat in hot oil, cook mushrooms, pea pods and onions and red pepper, stirring quickly and frequently until tender crisp, 3-5 minutes. With slotted spoon, remove vegetables to bowl. Cook chicken in drippings remaining over high heat, stirring quickly until chicken is tender, 2- 3 minutes.

Return vegetables to skillet; add water and bouillon; heat to boiling, stirring to loosen brown bits from bottom of skillet. Add linguine; heat mixture through, tossing gently to mix well.